Preheat your oven to 350°F. Heat a large skillet over medium heat and add olive oil, then your chopped onion.
2 Tbsp. Olive oil, 1 medium onion
Cook until the onions just begin to soften, then add celery. Continue to cook for about 3-5 minutes until the vegetables soften and brown.
3 stalks celery
Add your chorizo (reserve 4 tbsp. for the topping) and garlic and cook for about 5 minutes, stirring occasionally, until the chorizo browns and is crispy.
5 oz. Chorizo sausage, 1 Tbsp. garlic
Once browned, push the chorizo and vegetables to the edges of the pan.
Add ground beef to the center. Break the beef up as it cooks and brown for about 5 minutes.
1 lb. Ground beef, 80/20 mix
Season with salt and pepper. Pour in ⅓ of your chicken stock, then add crumbled cornbread to the pan. Stir all together until fully mixed, then add another ⅓ of your chicken stock and stir again. Add butter, mix through, and then add the final ⅓ of your chicken stock.
12 oz. Toasted cornbread, 1 cup Chicken stock, 4 Tbsp. Butter
Grease a casserole dish with butter. Spread the cornbread stuffing in an even layer in the dish and sprinkle reserved chorizo on top.
Bake until it heats through and is lightly browned on top, about 30 minutes. Serve, and enjoy!